1. Preheat the oven to 200C/fan 180C/gas 6. You need to have ready 8 or 9 small ovenproof cups or ramekins.

2. Place a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl is not in contact with the water. Add the chocolate and butter and allow to melt slowly together. Remove the bowl from the heat and stir until smooth. Leave to cool for 10 minutes.

3. In a separate bowl, whisk the eggs and yolks together until thick and pale with a hand-held electric whisk.
Carefully sift the flour into the eggs, folding gently to combine, then fold in the maple syrup.

4. Pour the cooled melted chocolate into the mixture, a third at a time, folding in gently until all the chocolate
is incorporated and the mixture has the consistency of a loose cake batter. Carefully pour the batter into the
prepared cups or ramekins, pushing several cherries into each one. Chill in the fridge for a minimum of
20 minutes before cooking.

5. Place the cups on a baking tray and bake in the oven for 10–12 minutes, or until the tops have formed a crust. Dust with icing sugar and serve warm with fresh cream or crème fraîche.